Santa Fe Black Bean Chile Recipe

Name: Santa Fe Black Bean Chile
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion chopped; 1 TBSP Garlic; 2 TBSP Salt; Boil (low) 2-3 hours or until beans very tender.; RESERVE the cooking liquid for later; 1/4 cup olive oil; 1 large onion diced; 2 TBSP Garlic; 1 TBSP Red Chile Powder; 2 Teaspoon Ground Coriander; 2 1/2 Teaspoon Cayenne; 2 1/2 Teaspoon Paprika; 1 TBSP Dried Oregano; 2 1/2 Teaspoon Ground Cumin; 3 cups frozen/canned green chile peppers; 4 cups tomatoes chopped; 4 1/2 cups tomato juice; 1/2 cup molasses; 1 1/2 pounds black beans; 1/8 cup fresh cilantro; 1 tablespoon salt; 1 cup monterey jack cheese; 1/2 cup sour cream

Servings: persons

1 medium onion chopped
1 TBSP Garlic
2 TBSP Salt
Boil (low) 2-3 hours or until beans very tender.
RESERVE the cooking liquid for later
1/4 cup olive oil
1 large onion diced
2 TBSP Garlic
1 TBSP Red Chile Powder
2 Teaspoon Ground Coriander
2 1/2 Teaspoon Cayenne
2 1/2 Teaspoon Paprika
1 TBSP Dried Oregano
2 1/2 Teaspoon Ground Cumin
3 cups frozen/canned green chile peppers
4 cups tomatoes chopped
4 1/2 cups tomato juice
1/2 cup molasses
1 1/2 pounds black beans
1/8 cup fresh cilantro
1 tablespoon salt
1 cup monterey jack cheese
1/2 cup sour cream

1
- In a large stockpot place the olive oil and heat it on medium high until it's hot. Add the onions and saute for 6-8 min.
2
- Add garlic, red chile powder, coriander, cayenne, paprika, dried oregano, and cimin. Stir.
3
- Add the green chile, tomatoes, tomato juice and molasses. Stir the ingredients together and cover bringing the liquid to a simmer
4
-In a food processor place 1/3 of the cooked black beans and a small amount of the reserved cooking liquid and puree. Add the cooking as need to achieve a smooth thick liquid.
5
-To the stockpot add the pureed beans, the rest of the cooked beans, cilantro, salt. Stir the ingredients together for 10 min.
6
Serving
7
-In the bottom of a soup bowl place monterey jack cheese, pour soup on top and garnish with a dollop of sour cream.

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 medium onion chopped, 1 TBSP Garlic, 2 TBSP Salt, Boil (low) 2-3 hours or until beans very tender., and more.

Yes, Santa Fe Black Bean Chile falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Santa Fe Black Bean Chile

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions